Italiano Cheese & Mushroom Stuffed Bread
Prep Time: 20 min
Total Time: 40 min
This is a soft, stuffed bread of melted Italian Provolone cheese, sautéed Portobello mushroom with a hint of white wine and fresh garlic. Serve with a side of warm marinara or your own homemade tomato sauce, as an added treat!
- 1 large Portobello mushroom
- 1 clove of garlic, minced
- 1 tbsp (15 mL) finely chopped parsley
- 2 tbsp (25 mL) Italian seasoned breadcrumbs
- 1/4 tsp (1 mL) pepper
- 1 tbsp (15 mL) butter
- 3 tbsp (45 mL) olive oil
- 1/4 cup (50 mL) dry white wine
- 1 can Pillsbury™ refrigerated Pizza Crust
- 1 cup (250 mL) shredded Provolone or mozzarella cheese
- Heat oven to 350°F. Line a baking sheet with parchment paper.
- Wipe mushrooms with damp cloth. Remove and finely chop mushroom stem. Chop mushroom cap.
- In a medium bowl, combine chopped mushroom, garlic, parsley, breadcrumbs, salt and pepper.
- Heat butter and olive oil in non-stick skillet over medium heat. Add mushroom mixture, stirring often. Add white wine, increase heat to high and continue stirring. When almost all of the liquid has evaporated, remove from heat and let the mixture cool.
- Carefully unroll pizza dough onto parchment paper-lined baking sheet.
- Spread mushroom mixture onto dough along the long side of the rectangle. Sprinkle cheese over mushroom mixture, reserving 1 tbsp (15 mL) to sprinkle on top before baking.
- Using scissors or a sharp knife, make cuts in the dough 1-inch apart, starting from the mushroom mixture to the edge of the dough (you are making strips in the dough that will be wrapped over the top of the dough once it is rolled).
- Begin rolling dough (filling side first) to form a log and stop at the separated strips (filling can be showing). Wrap each strip over the log, leaving a bit of space in between each.
- Curve each end of the log inward to form a slight arch. Sprinkle with reserved shredded cheese. If no filling is showing through the dough, make slits with a sharp knife in between strips of dough.
- Bake at 350°F for 20 to 24 minutes or until golden brown. Let stand 5 minutes before slicing with sharp serrated knife.
- Pillsbury™ Baking Challenge Honourable Mention - Patricia Muzzi